While the poblanos are roasting, you can make the Chili. In a large soup pot over medium high heat, add the ground beef and cook until no longer pink. Add the onion and cook until translucent. Add the garlic and cook another minute. Add the remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 30-45, stirring occasionally.

When the poblanos are finished roasting, chop into large dice and add to the chili so they can finish simmering in the sauce.

The chili will be really thick when it's ready. Serve up and add your favorite toppings. We used chopped onion and shredded cheddar cheese. Serve with cornbread or crackers. Enjoy!